Soft, golden, and fluffy English muffins baked together in a sheet pan, ideal for sharing at breakfast or brunch.
# What You'll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tablespoons granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1 1/2 teaspoons fine sea salt
05 - 1 cup whole milk, warmed to 110°F
06 - 1/2 cup warm water
07 - 3 tablespoons unsalted butter, melted
08 - 1 large egg, room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# How To Make It:
01 - In a large bowl, whisk together bread flour, granulated sugar, yeast, and salt until evenly mixed.
02 - In a separate bowl, whisk warm milk, warm water, melted butter, and the egg until thoroughly blended.
03 - Pour wet mixture into dry ingredients and stir until a rough dough forms; knead by hand or stand mixer with dough hook for 6 to 8 minutes until smooth and elastic.
04 - Cover dough and let rest in a warm area for 1 hour or until doubled in volume.
05 - Lightly grease a 13x9-inch rimmed sheet pan and evenly sprinkle cornmeal across its bottom.
06 - Transfer risen dough to prepared pan and gently press into an even layer reaching the edges; sprinkle additional cornmeal over the top.
07 - Cover loosely with plastic wrap or a clean kitchen towel and allow the dough to rise for 30 to 40 minutes until puffy.
08 - Set oven to 375°F (190°C) to preheat.
09 - Place pan in oven and bake for 18 to 22 minutes until the surface is golden brown and the dough is fully set.
10 - Allow baked dough to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11 - Once cooled, cut into 12 equal squares. Split each square horizontally with a fork or serrated knife, toast if desired, and serve with preferred toppings.
